Pan Work: Avoiding Sticking in Stainless Steel

Notes

The science behind non-sticking stainless steel cooking is rooted in the pan's heat management and the oil's role as a thermal barrier. When stainless steel is heated properly, its surface becomes microscopically smooth, preventing food from seizing. A common mistake is adding food to a pan that isn't hot enough, leading to sticking and tearing. Always preheat your pan sufficiently and use enough oil to create a protective layer. Safety is paramount; never leave a hot pan unattended, and use oven mitts when handling it. To make ahead, cook your proteins and vegetables separately, then store them in airtight containers in the refrigerator for up to 3 days. Reheat gently to preserve texture.

Steps

1. 1 Select a high-quality stainless steel pan with a thick base for even heat distribution.
2. 2 Place the pan on the stovetop over medium-high heat and let it preheat for 3-5 minutes.
3. 3 Add 2 tablespoons of neutral oil with a high smoke point, like canola or vegetable oil.
4. 4 Heat the oil until it shimmers but does not smoke, indicating it's ready for cooking.
5. 5 Pat your protein dry with paper towels to remove excess moisture.
6. 6 Place the protein in the pan gently, ensuring not to overcrowd it.
7. 7 Resist the urge to move the protein for at least 2-3 minutes or until a golden-brown crust forms.
8. 8 Use a thin metal spatula to check if the protein releases easily; if it does, it's ready to flip.
9. 9 Flip the protein and repeat the process on the other side.
10. 10 For vegetables, add them to the pan in a single layer and cook undisturbed until they brown.
11. 11 Deglaze the pan with a splash of broth or wine after cooking to loosen any flavorful browned bits.
12. 12 Adjust heat as needed to maintain a consistent cooking temperature throughout the process.